Sindhi biryani is often called the most elaborate biryani of them all, layered with potatoes, tomatoes, dried plums and a generous hit of spice. Twelve 60g sachets fill this case, so 12 x 60gm means twelve single use recipe pouches. Each one seasons meat and basmati into the tangy, spicy Sindhi style associated with the Sindh province. Supply the meat, rice, potatoes and aromatics yourself.
Cooking and Uses: Brown meat with onions, add the sachet with yoghurt, tomatoes and dried plums, then cook until tender, adding fried potato as you go. Parboil basmati, layer the masala meat and rice, scatter fresh coriander and mint, then steam on dum. Refer to the pack for quantities.
Keep in a cool, dry cupboard away from sunlight. Reseal opened sachets and use them promptly.
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